Victory Pig Style Pizza
Steel Baker Version
Pizza Dough Ingredients (12x17 pan)
Flour 100.0% 409 grams (high gluten bread flour)
Water 67.0% 274 grams (bottled water)
Salt 2.0% 8 grams
Sugar 2.0% 8 grams
IDY 2.0% 8 grams
Olive oil 1.0% 4 grams
Other ingredients
1-1/2 to 2 oz. peanut oil (more if pan is unseasoned)
50/50 blend (by weight) of shredded mozzarella and shredded Vermont white cheddar (Cabot)
Sauce Ingredients
1 can crushed tomatoes
1 medium white onion (very finely chopped)
Pinch of kosher salt
* Combine the following ingredients in a bowl or mixer in the following order:
* Water, sugar, olive oil, high gluten bread flour, salt and yeast.
* Mix until all ingredients form into a single dough ball. Let rest for 15 minutes, and then knead thoroughly for 6 minutes.
* Place the dough into a square or rectangular polycarbonate container that has been sprayed with cooking spray, sealed with the lid and placed in the refrigerator overnight.
* Three hours prior to baking, remove the dough from the container. In the pan put 1-1/2 to 2 ounces of peanut oil, more if the pan is unseasoned. Place the dough in the pan.
* Using the tips of your fingers stretch the dough to cover about 2/3 of the pan. Cover the pan with plastic wrap to keep the moisture in and prevent the dough from “skinning.
* After 1-2 hours, remove the plastic wrap and knock the dough down and stretch to fill the pan.
* Pull dough up along the sides of the pan and into the corners. Re-cover with plastic and give dough enough rise time to fill the pan. 30 minutes to 1 hour should be enough.
* Combine the ingredients for the sauce. The sauce is uncooked.
* Preheat the oven to 450° F. to 475° F.
* Uncover dough, sprinkle a pinch of kosher salt on top then top the pizza with the sauce and cheese. Be sure NOT to knock the dough down while you’re topping it. This will only require a few tablespoons of sauce and a handful of cheese, both evenly spread. This pizza is not loaded with sauce and cheese so top evenly and moderately to maintain the balance of flavors.
* Bake on the bottom rack for 12-15 minutes until the cheese appears to just start to burn. At this point, the crust should be crispy, browned, and fried.
Notes:
* Blue steel pans were used. Paderno blue steel baking sheets which will give you the same results are only 1-1/8" deep but as long as you don't use too much oil you'll be fine.
http://www.amazon.com/Paderno-World-Cuisine-11-825-Baking/dp/B001VH70WM/ref=sr_1_2?ie=UTF8&qid=1300397422&sr=1-2-catcorr
* For this recipe, 2" deep blue steel pizza pans at PA Products in Livonia, MI. are available.
http://www.paprod.com/pans.html
Scroll down to the rectangular blue steel pizza pans. That's what was used. They only sell them by the dozen but they're inexpensive at just under $8 each.
Pizza and Calzones No. 1
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Victory Pig Style Pizza 12/1/2011